Pan de Regla (Day 4 of Bread Challenge)

Pan de Regla. Kilihim. Menstruation bread.

Whatever you wish to call this bread, there is no debate on how DELICIOUS it is! Sweet and fluffy, this pan de regla recipe works well as a breakfast pastry and goes great with coffee or tea.

This bread, originating from the Philippines (just like me!), can be grouped in the same family as pandesal and ube bread. My pan de regla recipe actually uses my famous pandesal recipe (as seen in my cube bread recipe). as the outer layer. The filling is a red colored bread pudding which uses day-old bread as the main ingredient. I went to the local market and bought bread from the clearance rack.

I want to thank Lalaine Manalo from Kawaling Pinoy for the kalihim recipe. I adapted it, used my pandesal recipe, and the result is what you see below!

Ingredients

For the Filling
  • 1 1/2 cups white bread, day old. torn into small pieces.
  • 3/4 cup milk
  • 1 egg, beaten
  • 1/4 cup sugar
  • 1 1/2 teaspoon red food coloring, 25 drops or until desired color
  • 2/3 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
For the Egg Wash
  • 1 egg
  • 1 tablespoon water
For the Dough

Refer to my cube bread recipe

Directions

1. In a small bowl, combine milk, beaten eggs, vanilla extract, and sugar. Add red food coloring to mixture until desired color is met.

2. In a medium bowl, tear the day old bread into small pieces. Add the liquid mixture from step 1. Mix until bread is fully moistened.

3. Cover and put the moist bread in the refrigerator for 15-30 minutes to soften

4. In a medium pan, heat the mixture constantly stirring to avoid sticking.

5. When nearly all of the liquid is absorbed, add in the butter and salt until evenly mixed. Continue cooking until the mixture is paste-like. Set aside to cool.

6. To create the dough, follow directions in my cube bread recipe until step 4 is completed (first proof is complete)

7. Deflate the dough, making sure any large air bubbles are removed. Roll the dough out into a rounded rectangle (some may say oval) until dough is about 1/4 inch thick.

8. Spoon the paste on one half of the dough, lengthwise, but be sure to leave a dough border. Then fold the dough lengthwise to create a long roll.

9. Cut the large roll so you end up with evenly sized rolls. In my video, I ended up cutting the rolls into pieces 1 1/2 inch thick.

10. On a parchment paper lined baking sheet, arrange the small rolls so they will not touch when baked. Proof for at least 30 minutes.

11. In a small bowl, beat 1 egg with 1 tablespoon water to create the egg wash. Brush this on the tops off the dough.

12. Bake at 350 F for 15 to 18 minutes or until golden brown

13. Let cool and enjoy!

Video

Recipe

Pan de Regla

Soft and fluffy roll with red bread pudding filling.
Prep Time 40 mins
Cook Time 15 mins
Proofing Time 2 hrs
Total Time 2 hrs 55 mins
Servings 6 servings

Ingredients
  

Filling

  • 1 1/2 cups white bread, day old. torn into small pieces
  • 3/4 cup milk
  • 1/4 cup sugar
  • 1 1/2 teaspoon red food coloring 25 drops or until desired
  • 2/3 tablespoon butter
  • ½ teaspoon vanilla extract
  • pinch of salt

Egg wash

  • 1 egg
  • 1 tablespoon water

Dough

Instructions
 

  • In a small bowl, combine milk, beaten eggsvanilla extract, and sugar. Add red food coloring to mixture until desired color is met.
  • In a medium bowl, tear the day old bread into small pieces. Add the liquid mixture from step 1. Mix until bread is fully moistened.
  • Cover and put the moist bread in the refrigerator for 15-30 minutes to soften
  • In a medium pan, heat the mixture constantly stirring to avoid sticking.
  • When nearly all of the liquid is absorbed, add in the butter and salt until evenly mixed. Continue cooking until the mixture is paste-like. Set aside to cool
  • To create the dough, follow directions in my cube bread recipe until step 4 is completed (first proof is complete)
  • Deflate the dough, making sure any large air bubbles are removed. Roll the dough out into a rounded rectangle (some may say oval) until dough is about 1/4 inch thick.
  • Spoon the paste on one half of the dough, lengthwise, but be sure to leave a dough border. Then fold the dough lengthwise to create a long roll.
  • Cut the large roll so you end up with evenly sized rolls. In my video, I ended up cutting the rolls into pieces 1 1/2 inch thick.
  • On a parchment paper lined baking sheet, arrange the small rolls so they will not touch when baked. Proof for at least 30 minutes.
  • In a small bowl, beat 1 egg with 1 tablespoon water to create the egg wash. Brush this on the tops off the dough
  • Bake at 350 F for 15 to 18 minutes or until golden brown